Heat oven to 375 degrees. Remove breadsticks from can and arrange in a single layer lengthwise on a baking sheet lined with parchment paper. Do not separate breadsticks. You should have a rectangle about 13 inches long and 6 inches wide.

Sprinkle cheese down the center of dough leaving a border of about 1/2 inch around the edges. Bake for 10-11 minutes or until cheese is lightly browned. Remove from oven and transfer to a board or platter. Let cool 3 to 4 minutes.

Put flavored cream cheese or a processed spread between 2 round crackers to make a sandwich. Insert pretzel "legs" into the filling. With a dab of peanut butter, set raisin eyes on top.Printable Recipe

1. Place artichoke and next 11 ingredients in a 3-1/2 quart electric slow cooker; stir well. Cover with lid and cook on low for 1 hour.

2. Add sun-dried tomatoes to dip; cover and cook additional 1 hour.

3. Serve warm with toasted pita chips or favorite crackers.

To prepare dry packed sun-dried tomatoes:
Combine sun-dried tomatoes to 1 cup boiling water in a bowl; let stand in water for 1 hour or until soft.

To toast pita bread:
Split pita bread in half horizontally; cut each in half into 6 wedges. Place pita wedges in a single layer on baking sheet, bake in a preheated oven at 350 degrees for 10 minutes or until toasted.Printable Recipe

In a blender container, combine dry pudding mix and milk. Cover and process on BLEND for 20 seconds. Add ice cream, rum extract, and nutmeg. Recover and process on BLEND for 15 seconds or until mixture is smooth. Pour into 4 glasses. Serve at once.

This recipe was made famous on the TV show Sex In The City. It was later adopted by the Food Guru and adjusted slightly for the betterment of Man and Women kind. These Flirtini's are perfect for a romantic rendezvous…!

In a large pitcher or glass gallon jar, stir cranberry juice and soda until blended. Cover and chill at least 1 hour. To serve cold, place punch in a large, chilled punch bowl. Add frozen hand. Ladle into punch cups.

FROZEN HAND:

1 new disposable plastic or rubber glove, unpowdered

Fill glove with water, fastening end with a twist tie or rubber band. Hang glove from a shelf in the freezer and freeze overnight. When frozen, run warm water over outside of glove until ice comes loose. Pull glove from ice and place "hand" in the punch.Printable Recipe

Place the pineapple, oranges and orange juice in a food processor or blender and puree. Add the yogurt and puree until smooth. Serve in tall, chilled glasses. Drizzle in the chocolate syrup, if desired. Serves 2.Printable Recipe

Cook apples for 2 minutes in simmering apple juice until just soft. Layer on top of bread and cream cheese. Soak remaing bread in egg mixture and layer over top of cream cheese and apples. Sprinkle with brown sugar and bake for 30 minutes in 325 degree oven.

Two heaping handfuls of Instant Pancake mix (or 1 cup)
1 dribble glass of water (or 3/4 cup)
1 snake nut can of chocolate chips (add to the batter or sprinkle on before flipping pancakes)
Sprinkle colored sugar - sprinkle on while cooking if desired
Add one piece of 3"x3" fabric in the middle for the Joke - ONLY PLEASE DO NOT EAT

Sift the flour, cornmeal, baking powder, and salt into a large bowl. Stir the mixture briefly. Separately, whisk together the creamed corn, egg, milk, honey, and butter until the honey is dissolved.

Add the wet ingredients to the dry ingredients and stir until everything is just combined. Pour the batter into the pan. Bake 20 to 26 minutes, until golden.

*Variation: Making your own fresh creamed corn:

You'll need three medium ears of corn, the fresher the better.

Husk, desilk, and wash the ears. Drop the ears into boiling water. Boil 3 minutes. Remove the ears and transfer them to a bowl or sink full of very cold water. Allow them to cool a few minutes, then sliced the kernels off the ears with a sharp knife. The corn will come off in "sheets". Now take the denuded ears of corn and scrape them with the back of your knife blade, squeezing any remaining pulp and liquid from the cob. The result will be a thick gruel with a milky liquid oozing about. Add this to the corn kernels and you've got fresh creamed corn. Collect 1 cup of it for the recipe, then proceed.Printable Recipe

Preheat oven to 350 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine baking mix and Splenda. Add milk, sour cream, peanut butter, and vanilla extract. Mix well to combine. Fold in chocolate chips. Evenly spoon batter into prepared muffin wells. Bake for 20 to 25 minutes or until golden brown. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

In a bread baking pan container, combine milk, water, egg, salt, and margarine. Add bread flour and Splenda. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for a 1-1/2 pound loaf. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices. Makes one 1-1/2 pound loaf.

In a large skillet sprayed with butter-flavored cooking spray, saute onion and celery for 4 minutes or until tender. Add raisins and apples. Mix well to combine. Cook for 2 to 3 minutes or until apples are tender. Stir in apple juice and JO's Apple Pie Spice. Bring mixture to a boil. Stir in bread cubes. Lower heat and simmer 5 minutes or until mixture is heated through, stirring occasionally.

HINTS: 1. Substitute any reputable brand for JO's Apple Pie Spice. 2. Pepperidge Farm bread cubes work great. 3. Great with pork or turkey. 4. To plump up raisins without "cooking", place in a glass measuring cup and microwave on HIGH for 20 seconds.

Place apple slices and water in small custard cup. Combine oats, brown sugar, sweetener and cinnamon. Sprinkle over apple. Microwave, uncovered at 2 minutes or until apples are tender. To bake in oven allow 20 minutes at 350 degrees.

1. Heat a medium non stick pan with 1 t canola oil add slices apples and berries.
2. Sprinkle the cheese evenly around the tortilla.
3. When the apples are cooked and tender place them on the shell and fold in half.
4. Top with a small scoop of vanilla ice cream amd garnish with fresh mint and cinnamon sugarPrintable Recipe

Thaw pie crust as directed on package. Cut thawed pie crust into 3 inch squares and place squares into lightly greased muffin pan. Drop a piece of brie into each crust and top with a tablespoon of cranberry sauce. Bake according to pie crust directions, or until edges are crisp and golden.

In a large bowl, combine cherry pie filling and pineapple. Fold in Cool Whip Free. Add marshmallows and walnuts. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

In a medium saucepan, melt margarine and chocolate square. Remove from heat. Stir in sour cream. Add Splenda and vanilla extract. Mix well to combine. Drizzle warm mixture evenly over top of cooled bars.

Preheat oven to 375 degrees. Place popped popcorn in a very large bowl. In a small saucepan, melt peanut butter and margarine over low heat, stirring constantly until smooth. Drizzle melted mixture over popcorn. Mix well to coat. Spray large baking sheet or jelly roll pan with butter-flavored cooking spray. Evenly spread popcorn mixture in pan. Bake for 4 to 6 minutes, stirring every 2 minutes.

HINT: Usually a full 1/2 cup unpopped corn makes about 9 cups popped popcorn, if prepared in an air popper.

Preheat oven to 375 degrees. Place popped popcorn in a very large bowl. In a small saucepan, melt peanut butter and margarine over low heat, stirring constantly until smooth. Drizzle melted mixture over popcorn. Mix well to coat. Spray large baking sheet or jelly roll pan with butter-flavored cooking spray. Evenly spread popcorn mixture in pan. Bake for 4 to 6 minutes, stirring every 2 minutes.

HINT: Usually a full 1/2 cup unpopped corn makes about 9 cups popped popcorn, if prepared in an air popper.

Prepare no-bake cheesecake according to package directions. Refrigerate cheesecake for 1-2 hours. Stir strawberry jam in a small bowl until jam has consistency of a thickened sauce. Add orange zest and pomegranate seeds to strawberry jam mixture, mix well. To serve, spoon pomegranate/strawberry jam mixture over top of cheesecake immediately before serving.

Let piecrust set at room temperature for 20 minutes. Meanwhile, in a medium saucepan, combine reserved cherry liquid and dry pudding mix. Stir in rhubarb and cherries. Cook over medium heat for 10 minutes or until rhubarb becomes soft, stirring often. Add Sugar Twin. Mix well to combine. Cut the softened piecrust in half on the folded line Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper onver damp spot. Place one of the piecrust balls on the waxed paper. Cover with another piece of waxed paper and roll out with rolling pin. Carefully remove waxed paper on one side and place into an 8 or 9-inch pie plate. Remove the other piece of waxed paper. Pour hot mixture into piecrust. Repeat process with remaining piecrust half. Place on top of pie and flute edges. Make about 8 slashes over top with a knife to allow steam to escape. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Continue baking for 40 to 45 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.

Preheat oven to 400 degrees. In a medium saucepan, combine water and margarine. Bring to a boil. Lower heat. Add flour, stirring constantly for about 1 minute or until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating until smooth. Drop by rounded 1/4 cup, 3 inches apart on ungreased baking sheet. Bake for 35 to 45 minutes or until golden brown. Cool on a wire rack, being sure puffs are not in a draft. Cut off tops. Pull out any soft dough from center. In a large bowl, combine strawberries and sugar substitute. Fold in Cool Whip Free and almond extract. Fill puffs with strawberry filling and replace tops. Arrange on dessert dishes. Evenly spoon any remaining strawberry mixture around puffs.

Preheat oven to 400 degrees. In a medium saucepan, combine water and margarine. Bring to a boil. Lower heat. Add flour, stirring constantly for about 1 minute or until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating until smooth. Drop by rounded 1/4 cup, 3 inches apart on ungreased baking sheet. Bake for 35 to 45 minutes or until golden brown. Cool on a wire rack, being sure puffs are not in a draft. Cut off tops. Pull out any soft dough from center. In a large bowl, combine strawberries and sugar substitute. Fold in Cool Whip Free and almond extract. Fill puffs with strawberry filling and replace tops. Arrange on dessert dishes. Evenly spoon any remaining strawberry mixture around puffs.

In a 10" skillet heat butter and add banana and fresh strawberries. Cook over high heat about 30 seconds. Add sugar and lightly caramelize. Flambe with Grand Marinier and place pound cake in bowl. Top pound cake with ice cream and warm fruit.

Heat until boiling in a 2 quart saucepan water, butter, and salt. Remove from heat. With wooden spoon, mix in all of the flour until the mixture forms a ball and pulls away from the sides of the pan. Add eggs to flour mixture, one at a time, until the mixture is smooth and satiny. Cool slightly.

These diamond-shaped Venetian cookies are lemony and crumbly and just-sweet-enough. And the dry cookie contrasts perfectly with the soft raisins. The softer and fresher your raisins are, the better. Just beware of overbaking these cookies..you really only want the bottoms to be pale brown. This recipe makes two dozen cookies.

Preheat your oven to 350 degrees. Line two baking sheets with parchment papers.

Sift the cornmeal, flour, sugar, baking powder, and salt into a large mixing bowl. Then stir these dry ingredients until they are well combined. Cut in the butter with a pastry cutter until the mixture is crumbly and resembles coarse meal. Stir in the raisins.

Separately, whisk together the egg, egg yolk, vanilla, and lemon zest. Stir this mixture into the cornmeal/butter mixture until the mixture is uniform. The dough will be stiff, and you may have to use your hands. Finally, knead the dough a few times in the bowl until it forms one cohesive mass.

Divide the dough in two. On a lightly floured work surface, roll each half out into a rope, 20 inches long. Flatten the rope gently with the palm of your hand, just so it's about 1/2 inch thick, or slightly more. Cut the flattened rope on a diagonal so that the cookies are diamond-shaped. Each rope will make about 12 cookies.

Transfer the cookies to the baking sheets and bake one sheet at a time for 12 to 16 minutes, until the zaletti are firm and lightly browned on the bottoms. Let the cookies cool on a rack.

With boning knife remove pin bones found in the middle of the walleye. Preheat oil to 300 degrees. With skin on (skin can be removed) coat fish in predip. Mix almonds and breading together. Coat fish on both sides with breading and place in oil, flesh side down. Fry approximately 3 minutes or until golden brown. Turn fish and fry for 3 more minutes. Finish fish in preheated 350 degree oven on sheet pan for 10 to 12 minutes.Printable Recipe

Spread slices of toast evenly with peanut butter and spreadable fruit. Cut into small cubes. Evenly spoon cubes into four dishes. In a medium bowl, combine dry pudding mix and milk. Mix well using a wire whisk. Pour 1/2 cup pudding mixture over cubes in each dish. Refrigerate at least 2 hours.

2. Place patties on grid over medium ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160 degrees) doneness, until no longer pink in center and juices show no pink color, turning occasionally.

3. Place one lettuce leaf on four of the bread slices; top each with a burger. Sprinkle evenly with Parmesan cheese; cover with remaining bread slices.

In a large skillet sprayed with butter-flavored cooking spray, saute celery for 6 to 8 minutes or until tender. Add mushroom soup, Cheddar cheese, and undrained tomatoes. Mix well to combine. Stir in spaghetti and parsley flakes. Lower heat and simmer for 5 to 6 minutes, or until cheese is melted and mixture is heated through, stirring often.

In a small bowl combine dry milk powder and water. Set aside. In a large skillet, melt margarine. Stir in milk mixture, basil and garlic. Add chicken, Parmesan cheese, broccoli, and fettuccine. Mix well to combine. Cook over medium heat, stirring often, until mixture is heated through, about 5 minutes. Stir in tomato. Continue cooking 2 to 3 minutes or just until tomatoes are warmed.

In an 8-cup glass measuring bowl, combine celery, onion, and water. Cover and microwave on HIGH (100% power) for 5 minutes or until vegetables are tender. Stir in celery soup and evaporated milk. Add ham, corn, parsley flakes and black pepper. Mix well to combine. Re-cover and microwave on HIGH for 5 minutes or until mixture is heated through, stirring after 3 minutes. Place covered bowl on counter and let set for 2 minutes. Gently stir again just before serving.

HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Pound each filet with meat mallot to 1/4 inch thick. Dredge each filet in flour, egg wash, and then bread crumbs. In saute pan with about 2 oz. clarified butter, saute filets until golden brown. Remove from pan and hold in 225 degree oven. In clean pan with butter saute crab cakes until golden brown. When ready lay one filet on each plate then crab cake, then top with other filet. Place onion ring on top and fill with Bernaise sauce and drizzle some over the sides. Serve with garlic smashed potatoes and vegetable of choice.

1. Add the chicken to the marinade, turning to coat it well and let it marinade, covered and chilled for at least one hour to overnight. Grill or bake the chicken, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged pan over moderately high heat for 6 to 8 minutes on each side or until just springy. Alternately, the meat may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes each.

2. Transfer the chicken to a cutting board and let it stand for 10 minutes. While the chicken is standing, heat the oil in a large skillet over moderately high heat until hot but not smoking. Add the bell peppers, onion, garlic and saute the mixture, stirring for 5 minutes or until the peppers are softened. Slice the chicken thin and arrange the slices on a platter with the bell pepper mixture. Drizzle any chicken juices over the meat and pepper mixture and serve the mixture with the tortillas, salsa.

To Warm Tortillas in the Oven: Stack 6 tortillas at a time, wrap each stack in foil and heat the tortillas in the middle of a preheated 325 degree oven; 5 minutes for corn tortillas and 15 minutes for flour tortillas. If tortillas are dry to begin with, pat each tortilla between dampened hands before stacking them.

To Warm Tortillas in Microwave: Stack 6 tortillas at a time. Wrap each stack in a microwave-safe plastic bag and heat the tortillas in a microwave oven at high power for 30 seconds to 1 minute, or until heated through and pliable.

To Assemble a Fajita: Spread some of the guacomole on a tortilla, top it with a few slices of the chicken, some of the pepper mixture, and some of the salsa. Roll up the tortilla to enclose the filling.

1. Place marinade ingredients in blender or food processor; process until blended. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at least 2 hours.

Place the pork roast, fat side up. Sprinkle liberally with Desperado rub seasoning. Place in smoker. Cook for several hours (10-12). After cooking, the meat should be at least 165 degrees and the bone should pull out without much resistance. Remove from the smoker. Pull the bone out. Cut or pull meat apart. Pile on a bun or a plate. Serve with your favorite condiments and Desperado BBQ sauce.

Adaptation for cooking in the oven:

Place the pork roast, fat side up into a roasting pan. Sprinkle liberally with Desperado rub seasoning. Place in a 325 degree oven for several hours (about 30 minutes per pound). Continue to cook until the meat reaches an internal temperature of 165 degrees and the bone will pull out without much resistance. Remove from the oven. Pull out the bone. Cut or pull the meat apart. Pile on a bun or a plate. Serve with your favorite condiments and Desperado BBQ sauce.Printable Recipe

Saute celery and onion in butter over medium heat until wilted. Add meats and seasonings. Stir occasionally. Cook until meat begins to brown. Turn heat up and add potatoes and stock. Bring to a boil and reduce heat to medium/low and clook for 10 minutes. Stir occasionally and scrape the pan bottom often. Remove from heat and cool in the refrigerator. Add the egg just before making the patties.

Blend flour and seasonings. Cut the shortening into the flour. Slowly add the cold water just until the flour mixture is moistened. Pull off golf ball sized pieces of dough. Roll out on floured surface into a circular shape. Put 2 tablespoons of meat filling in the center. Fold edges to meet and pinch the edges together. Bake at 375 degrees until browned.Printable Recipe

Trim and butterfly pork loin and pound to 3/8 inch thickness, set aside. In saute pan, saute mushrooms until tender and drain. Saute shallots, garlic and spinach until tender and remove to a large bowl. Crumble in goats cheese and toss; add bread crumbs and toss. Lay pork flat on cutting board starting at lower 1/3 of meat spread filling evenly the length of pork. Roll pork evenly and as snug as possible. Tie with string or secure with toothpicks.

On a sheet pan lay bacon strips vertically and slightly overlapped (you may have to stretch the bacon slices being careful not to break them). On a cutting board lay pork loin flat. Cover with cabbage leaves. Just below center put apple filling down the length of pork. Follow on top with raisins.

In mixer combine goats cheese, cream cheese, garlic, egg whites and toasted pinenuts. Layer mixture on top of raisins. Next, roll pork loin as tightly as possible keeping stuffing inside. Transfer rolled pork loin to center of bacon strips. Going 2 to 3 at a time from the right, stretch bacon strips so they overlap each other along pork loin and securing them with toothpicks.

Bake in preheated oven for approximately 45 minutes or until internal temperature is 160 degrees. Let pork rest 10 minutes before slicing.

1. Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat.

4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce.

To saute skillet add 1 oz. or 2 tablespoons chopped red onion. Add mushrooms, Marsala wine and reduce wine from skillet. Add lemon, Rosemary and brown sauce. Pour this mixture over pork and top with cheese and melt under broiler or place a lid over it and melt.

In a large skillet, heat Italian dressing. Add onion, green pepper, and chicken. Mix well to combine. Cook for 6 to 8 minutes, stirring occasionally. In a small bowl, combine Italian seasoning, Sugar Twin, and undrained stewed tomatoes. Spoon tomato mixture evenly over chicken. Lower heat and simmer for 12 to 15 minutes, or until chicken is tender, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 1 cup chicken mixture over top.

Wash and slice tomatoes crosswise into 1/2-inch-thick slices, 4-5 slices per tomato. Arrange 2-3 slices on each salad plate. Sprinkle the blue cheese on top of each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper. Enjoy!

To prepare the shrimp, combine the juice of the lime, oil, garlic, and pepper in a large bowl. Add shrimp and toss lightly to coat. Heat the grill until hot. Place the shrimp on the grill and cook for approximately 3-4 minutes. Turn the shrimp. Place the shrimp on top of the tomato, basil, and blue cheese.

Mix the tuna, mayonnaise, and celery in a medium bowl. Cut the bread silces with a cookie cutter in the shape of a ghost or gingerbread man. Spread 8 slices with the tuna mixture and cover each with a second slice of bread. Now spread the top of each "spook" with cream cheese. Use two slices of olive to make eyes on each "spook". Make 8 sandwiches.Printable Recipe

3. Start transferring the pattern onto the pumpkin using the Super Poker utensil. You may find that it is easier to untape and shift the pattern as you are transferring the pattern onto the pumpkin.

4. Once the pattern is transfered, start carving the pumpkin with the provided knives.

5. Once the pattern is carved out, turn pumpkin around. Approximately 3 inches up from the base of the pumpkin cut out a small hole. The hole needs to be big enough to put the light bulb in, but small enough for the light to stay snug.

6. Plug the light in and enjoy your pumpkin for many Halloweens to come.

*Note that the pumpkins are flammable. Please keep away from any exposed flame. Children need to use the carving tools under the supervision of an adult.Printable Recipe

When using any drain cleaner always follow instructions on the container. Be careful most drain cleaner use acid, the vapors can burn nose, lungs, eyes, and skin. Always wear safety glasses. Keep off clothes, it will eat holes in cloth. Also, be careful around chrome fittings; it can discolor or take the chrome off.

PREVENT CLOGS: Pour ¼ cup salt into the drain followed by boiling water. Repeat once a week.

Or pour ½ cup baking soda into the drain followed by 1 cup vinegar. Quickly cover opening with stopper. Flush with hot water after 15 minutes. Repeat monthly to avoid buildup.

GARBAGE DISPOSAL PROPER USE: Whenever you use your garbage disposal turn the cold water on for 30 seconds then start grinding up your waste. Never put waste in disposal before turning on water. Let the cold water run for at least a minute or two, to flush the disposal and pipes out.

CLEAN AND FRESHEN UP GARBAGE DISPOSAL: Take a couple trays of ice cubes and dump then down the garbage disposal while it is running. This will knock all the gunk and crud off the interior. When the ice is ground up flush with cold water. You can also take fresh lemon cut it in fourths and run it through the disposal. Or take the Prevent Clogs recipe and put it in the disposal. NEVER use harsh drain cleaners in your disposal.

TOILET FLUSHES SLOW: Take about a quart of Muriatic acid and pour down the overflow tube in the tank. Let it set about 15 to 20 minutes and repeat two or three times. Take your toIlet brush three or four times while it is sitting in the bowl and clean around the rim of the bowl. This will go through all the jets in the toilet bowl and clean all the lime and calcium out of the jets and inprove the flow.

UNCLOG A TOILET: Try taking a toilet plunger and plunging. If that doesn't work, take a toilet snake and try to unplug it. Some time it is necessary to take the toilet up and get the clog out of the J-bend. There may be a comb, pencil, or some other object stuck in the J-bend.

In a mixing bowl, combine all of the ingredients together. Mix well. Season with salt and pepper. Store the butter in either Ramekins or form into a log and wrap in plastic wrap until ready to use. The butter can be used in various combinations for meat, fish or vegetables.

SCOURING POWDER: Mix baking soda and water so that it forms a paste. Scrub the paste onto the soiled surface, let it set for 1/2 hour then wipe off.

FABRIC SOFTENER: Add 240 ml white vinegar or 60 ml baking soda during final rinse in the washing machine. To get rid of static after drying, moisten hand while folding the clothes.

CARPET CLEANER: Remove stains by scraping solids and blotting liquids. Then dab with a solution of white vinegar and water. Odor problems: Greasy soil? Use 2 parts corn meal with 1 part borax, sprinkle, leave for an hour and vacuum.

WINDOW AND MIRROR CLEANER: Mix 45 ml vinegar with one liter of warm water. If the glass is really dirty wash with warm soapy water first. Or 1/2 cup vinegar in 1 gallon of water. Pour into a spray bottle to use.

MOUTHWASH: 5 ml baking soda or 5 ml of salt in a glass of water or use, birch or mint tea.

COPPER POTS: Fill a spray bottle with vinegar and add 3 tablespoons of salt. Then spray the solution on copper pot. Let stand then rub clean. Rub on Worcestershire sauce or catsup and tarnish will disappear. Or dip lemon halves in salt and rub.

APPLIANCES: To rid yellowing from white appliances mix together 1/2 cup bleach, 1/4 cup baking soda and 4 cups of warm water. Apply with a sponge and let set for 10 minutes. Rinse and dry thoroughly.

REFRIGERATOR ODORS: To eliminate odors fill a small bowl with charcoal (the kind used for potted plants) and place it on a shelf in the refrigerator. It will absorb odors rapidly. Or an open box of baking soda will absorb odors for at least a month or two. A little vanilla poured on a piece of cotton and placed in the refrigerator will eliminate odors.

OVEN CLEANER: Set oven on warm for about 2 minutes then turn off. Place a small dish of full-strength ammonia on the top shelf. Put a large pan of boiling water on the bottom shelf and let it sit overnight. In the morning open and air for a while before washing off with soap and water. Even the hard baked on grease will wash off easily.

TO RID CUTTING BOARD OF SMELLS: Cut a lime or lemon in two and rub the surface with the cut side of the fruit. Or make a paste of baking soda and water and apply generously then rinse.

DISHES BY HAND: Add vinegar to the rinse water for a cleaner and brighter shine.

DISHWASHERS: Save time and money by using the cheapest brand of dishwashing detergent available, but add a few tablespoons of vinegar to the dishwater. The vinegar will cut the grease and leave your dishes sparkling.

CLEAN DISHWASHER: Run a cup of white vinegar through the entire cycle of the empty dishwasher to remove all soap film.

MICROWAVE: Mix a cup of water and 2 tablespoons of either lemon juice or baking powder in a four cup microwave safe container. Let mixture boil in microwave for about 4 to 6 minutes then wipe walls and door clean with sponge or cloth.

STAINLESS STEEL SINKS: Baking soda or club soda is excellent to clean stainless steel sinks. To remove water spots use a cloth dampened with rubbing alcohol. Spots on stainless steel also can be removed with white vinegar. Rub stainless steel sinks with lighter fluid if rust marks appear. After the rust disappears wipe with your regular kitchen cleaner.

SHOWERS & TUBS: Mix a solution of 1/2 cup of vinegar, 1 cup of clear ammonia, and 1/4 cup of baking soda and one gallon of warm water. After cleaning, rinse with warm water. This does not keep, make a fresh batch each time.

GLASS SHOWER DOORS: Will sparkle if cleaned with white vinegar once a week.

MISCELLANEOUS: Wash walls from bottom up to avoid streaking.
Use old socks as mitts for cleaning chair railing, crown molding, stair casings.
For cleaning rough plaster walls try using nylon socks instead of sponge or cloth. No small pieces will be left behind.
Dust louvered doors or registers by wrapping a cloth around a ruler. Spray cloth with dusting spray and run the flat end across each louver.
When washing pictures hold cardboard where glass and frame meet so moisture doesn't get under frame and discolor picture.
Use car wax to wax shower walls to keep from spotting and easier cleaning. Note: never use on the shower or tub floor.
Spray unwanted weeds with vinegar.
Spoonful of vinegar in dog's water will keep fleas and ticks off.

MICE: Don't want to use poison take instant potato mix and put out. They eat it and it swells up in stomach and stops them up. Or mix cocoa in dry plaster. They eat it and it hardens in stomach and stops them up.

GET RID OF CREEPING CHARLIE: Mix 10 ounces of 20-Mule Team Borax in 2-1/2 gallons of water and apply the mixture to the lawn. The Borax doesn't affect the grass, but overwhelms the roots of the Creeping Charlie. Cool weather reduces its effectiveness so apply in late May when the weather starts to warm. The University of Minnesota and Iowa State University have tested this recipe and report good results.

Cook pasta al dente, drain but reserve a little bit of the cooking water which will help to thin the pesto. Put pasta in a hot pan, add olive oil and mix well. Add pesto, thinned with the pasta cooking water. Mix well again. Add salt and pepper to taste. Serve with grated Parmegiano cheese.Printable Recipe

Week One -
On the Go - With Artichokes!
Artichokes are a guilt-free food! One large artichoke contains only 25 calories, no fat and is a good source of vitamin C, dietary fiber, foliate and magnesium.

Look for artichokes that are heavy for their size, compact and firm with a soft green color. Avoid any that look wilted, moldy or significantly discolored. An artichoke must be cooked (boiled, steamed, microwaved, or sautéed) before eating. After washing and removing the lower petals and stem, an artichoke can be cooked quickly in the microwave. Place it upside-down in a microwave-safe bowl and cook on high for 6-7 minutes in ¼ cup of water.

Grilled Artichokes Serves 4 as entrée; 8 as side dish
4 artichokes
1/2 cup roasted garlic teriyaki sauce
1/2 cup balsamic vinegar
1/2 cup olive oil
2 Tablespoons chopped garlic
2 Tablespoons minced ginger
Artichoke Preparation: Slice artichoke tops off crosswise. Trim stems, cut off thorns, and discard lower leaves. Rinse under cold, running water. Cook artichokes in microwave - see directions above. Drain artichokes, and cool. Cut each artichoke in half lengthwise, and in half again making 4 quarters. Cut out the fuzzy center along with any purple tipped petals.
Marinade: In a large bowl, combine remaining ingredients. Add artichokes to marinade, coating all sides of the artichoke. Marinade artichokes at least 1 hour or overnight for optimum flavor. Remove artichokes, reserving marinade, and place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, about 5 minutes. Turn over and grill until petals are slightly charred. Warm marinade before serving if using as a dip or sauce. Makes 2 cups marinade.

Week Two -
On the Go - With Avocado!
The avocado is the highest fruit source of vitamin E. It is also cholesterol free, high in fiber and recent research findings show that its phytochemicals may help fight heart disease and cancer!

Unlike most fruits, avocados don't start to ripen until they are cut from the tree. A ripe avocado that is ready to eat will be firm, but yield to gentle pressure when squeezed in the palm of your hand. Place unripe avocados in a paper bag with a banana or apple to hasten ripening. Store ripe avocados in the refrigerator. Avoid bruises and hard or soft spots and pulp with dark spots or streaks. All varieties of avocado have green skins; the Hass avocado will have a purplish-black skin color. To eat, slice the avocado in half length-wise or cross-wise and twist the two halves apart. Use a spoon to remove the pit. The skin can be peeled off, or the flesh can be scooped out with a spoon.

Wash. Pit. Peel. Eat. (how easy is that?)
Take Avocado With You!
· Mash an avocado with a fork and spread it on a sandwich instead of mayonnaise.

For snack and activity ideas for the other 11 months of the year go to:

www.extension.iastate.edu/food/

Week Three -
On the Go - With Pineapple!
Fresh pineapple is naturally super-sweet and a great way to satisfy a sugary craving with a healthful snack. One serving (two slices) contains only 60 calories and a quarter of your daily recommended vitamin C, in addition to containing very little sodium. Jim Dole thought pineapple was so great that he founded the Hawaiian Pineapple company in 1901, with the mission of making pineapple available in every grocery store in the United States!
Choosing a pineapple - forget the tips to look for color, the thump test, or pulling a crown leaf. Your best guide to quality is a tag or label indicating it was jet shipped from the grower. Pineapple doesn't ripen any further after it is picked, so it can be enjoyed immediately after purchase. The most flavorful pineapples will be heavy for their size with dry, crisp shells and dark green crown leaves. A whole pineapple may be stored for 3-5 days in the refrigerator before cutting. After washing, remove the pineapple's outer shell by slicing length-wise with a sharp knife. Then cut the fruit away from the fibrous core. Once cut, it may be refrigerated for about a week.

Wash. Cut. Eat. (how easy is that?)
Take Pineapple With You!
· Make skewers with pineapple, grapes, strawberries and any other fruit of your choice.
· Cut pineapple into chunks or strips. Freeze for a cool, refreshing snack.

Week Four -
On the Go - With Grape Tomatoes!
Grape tomatoes may be small, but they're creating a big stir in the world of produce. They are quickly becoming the tomato of choice, preferred for their bite-size, sweet taste and filling that doesn't "squirt."

Grape tomatoes are low in calories, fat and sodium, but high in taste, antioxidants and potassium. The grape tomato is a hybrid of roma, tear-drop and cherry tomatoes and its finger-food size makes it an ideal replacement for higher-fat convenience foods like peanuts or candies. Even kids love these tomatoes for their flavor and snackability.

When choosing grape tomatoes, choose those with bright, shiny skin and firm flesh. Avoid tomatoes that are soft or blemished. Grape tomatoes are so easy to prepare-just wash and enjoy! Even young children can fix this healthy food for an after-school snack.

Wash. Eat. (how easy is that?)
Take Grape Tomatoes With You!
· Slice tomatoes in half and coat with low-calorie Italian salad dressing.
· Wash and store in the refrigerator so a fast handful is always ready to go.
· Skewer grape tomatoes, chunks of cheese and green pepper for a colorful and tasty snack.

Quick Nibble:
Grape tomatoes are only one-half to one-third the size of a cherry tomato! In 2001, the grape tomato's national volume increased by 142 percent!

Fruits and vegetables are:
· great tasting
· high in fiber
· low in fat and calories
· snackable.

Papayas taste sweet and somewhat similar to cantaloupe. They are packed with vitamin C, providing 150 percent of the daily-recommended amount in just half a papaya. They're also a good source of fiber and folate.

There are two types of papayas, Hawaiian and Mexican. Hawaiian varieties are more commonly found in supermarkets. These pear-shaped fruit generally weigh about one pound and have yellow skin when ripe. Mexican papayas are much larger than the Hawaiian types and may weigh up to 10 pounds and be more than 15 inches long.

Good quality papayas should be firm yet soft to the touch with unblemished skins. They should have rich yellow and dark orange colors. A papaya is ripe and ready to eat when it yields to gentle pressure and has a mildly sweet smell. To ripen at home, place in a paper bag on the countertop. Do not refrigerate papaya for longer than one hour, as it is a tropical fruit that does not like temperatures lower than 50 degrees.

For each pie you will need a flour tortilla - small or large works fine. For added flavor, spray the tortilla lightly with butter spray. Add several slices of canned papaya (available in the produce section of your supermarket - usually in glass jars). Sprinkle with one teaspoon of cinnamon and sugar. (Note: I mix ¼ cup sugar with 1 teaspoon cinnamon and keep on hand for making these snacks). Fold up sides of tortilla. Secure with a wooden pick. Garnish the top with an additional spray of butter spray and a sprinkle of cinnamon and sugar. Bake at 400°F for 10 minutes. Works fine in a toaster oven.

Quick Nibble:
The papaya flesh (and leaves) contains papain which helps digestion and is used to tenderize meat. The edible seeds have a spicy flavor similar to black pepper.

Week Two -
On the Go - With Honeydew!

These light-green, juicy melons are packed with vitamin C and are a good source of potassium. These sweet members of the muskmelon family are grown in California and parts of the Southwest.

Honeydew melons should have a creamy yellow rind and a slightly green color with a slightly soft blossom end. Choose well-shaped melons that are heavy for their size, have a distinct and pleasant aroma and are free of bruises, dents or cracks. Honeydew melons do not ripen further after harvest. Refrigerate melons after cutting.

Wash. Cut. Eat. (how easy is that?)
Take Honeydew Melon With You!
· Cut honeydew into chunks or balls. Use in combination with other fruits to make fruit kabobs.
· For a heartier treat, make 'snack stacks' by cutting melon in chunks and skewer with cheese cubes and sliced ham.
· Cut honeydew into spears. Serve with Orange Yogurt Dressing.

Quick Nibble:
The honeydew melon, one of the most popular melons, is also a favorite scented candle because of its refreshing and sweet scent.

For snack and activity ideas for the other 11 months of the year go to:

www.extension.iastate.edu/food/

Week Three -
On the Go - With Nectarines!

Nectarines are like bald peaches. They taste similar yet nectarines are a bit sweeter than peaches. The smooth-skin characteristic that distinguishes nectarines is a minor genetic variation. The word "nectarine" means sweet, as nectar, which most likely is the origin of this fruit's name.

Good quality nectarines have a yellow background color with no hint of green. They should be slightly soft not shriveled and free of bruises and blemishes. Unripe fruit should be stored on the countertop in a closed paper bag. Refrigerate ripe fruit.

Preheat oven to 350°F. Place fruit in the bottom of a 9-inch square baking pan. Combine cinnamon and sugar. Sprinkle over fruit. In a medium bowl blend together the margarine, flour, brown sugar and oats, until is resembles a coarse meal. Sprinkle over the fruit. Bake for 30 minutes or until lightly browned. Serve hot.

· Make "nectarine whirl" by blending nectarine chunks with milk, orange juice, honey, almond extract and ice cubes for a fresh, fruity beverage.
· Cut slices of peaches, plums and nectarines, stir into fruit yogurt and serve in a dish or waffle cone. Top it off with sprinkles, trail mix or diced dried cranberries to really make it summer-licious.

Quick Nibble:
Nectarines, peaches, and almonds are all part of the same family, yet they are each separate fruits. The inner almond-shaped seed of these fruits is edible but bitter, and since it contains cyanide, slightly toxic.

Week Four -
On the Go - Raspberries!
Raspberries are a very fragile fruit that will spoil quickly. The ideal situation is to have your own plants, pick, wash and eat. One cup of raspberries meets nearly a third of your daily dietary fiber needs, and raspberries are high in the antioxidant vitamin C.

Choose raspberries with bright color and those that are firm and don't break apart easily. Avoid moldy, soft or leaky berries - good berries should be dry and plump. Refrigerate raspberries and be sure to use them within 1-2 days - raspberries are highly perishable. Wash with cold water right before using and remove stems.

Fresh raspberries are delightful, but frozen raspberries are also an excellent choice for flavor and nutrition.

Preheat oven to 400°F. Coat muffin pan with vegetable spray and set aside. Sift dry ingredients into a medium mixing bowl. Create a well in the center and stir in oil, egg and skim milk with a few quick strokes. Stir in berries. Fill muffin cups two-thirds full. Bake for 20 to 25 minutes.

· Mix raspberries with yogurt or low-fat ice cream for a creamy, fruity and calcium-rich treat.
· Add bright raspberries to tossed greens or other fresh fruits such as cantaloupe and kiwis for a sweet zip to your fancy salad snack.

Quick Nibble:
Martin Van Buren, while campaigning for presidency in 1840, was said by his opponents to "wallow in raspberries," which they regarded as a shocking extravagance.

Valentine's Day is just next week. Rather than flowers or candies, why not give your love an apple? Apples are a member of the rose family, a popular flower this time of year.

Did you know there are more than 7,000 varieties of apples grown in the world, 2,500 of which are grown in the United States? America's most popular variety of apple is the Red Delicious.

Apples are chock-full of nutrition to keep you and your loved ones healthy. Each serving of apples has one-fifth of the fiber a person needs every day. That's a lot of fiber! Fiber helps our bodies with digestion, aids in lowering blood cholesterol and may even prevent certain cancers.

Since apples are available year-round, they're the perfect dietary staple and an easy-to-find snack. When choosing, look for hard fruit that doesn't give when you press your finger into it. Apples should be bruise-free and have no broken skin. To prolong the life of your apples, store them in the refrigerator where they can keep up to six weeks.

Wash. Eat. (how easy is that?)
Take Apples With You!
· To keep apples from getting brown when on the go, rub the slices with lemon juice or orange juice.
· Apples taste great with cream cheese or peanut butter! Remove the core from an apple and fill the hole with either.

SEALED WITH A KISS - Edible Valentine Card
Spread a graham cracker with a thin layer of peanut butter. Put chocolate syrup in a plastic sandwich bag. Cut a small hole in a corner of the bag and pipe a trim on the cracker to make it look like an envelope.*. Add red apple slices to look like lips.

Quick Nibble:
Fresh apples float since they are 25 percent air.

For snack and activity ideas for the other 11 months of the year go to:

www.extension.iastate.edu/food/

. Week Two -
On the Go - With Potatoes!
This month is potato lover's month! Each American eats nearly 126 pounds of potatoes each year. One medium potato has 45 percent of the recommended daily amount of vitamin C and 21 percent of the potassium needed each day. The skins contribute fiber, potassium, iron, calcium, zinc, phosphorus and B vitamins to your diet.

When choosing potatoes, look for uniformly sized vegetables with clean, firm and smooth skin. Avoid potatoes with soft dark spots, wrinkled skin, sprouts and those with a greenish tinge. Store potatoes in a cool, dark, dry place. Avoid storing onions with potatoes - it makes them both spoil. Before using potatoes, rinse with cold water and scrub with a vegetable brush.

Wash. Peel. Eat. (how easy is that?)
Take Potatoes With You!
· Cook a potato in the microwave. Top with a mixture of fresh veggies.
· Cut a potato into matchstick-sized pieces. Sprinkle with your favorite seasonings for a crunchy treat.

Spray an 8-inch square pan with cooking spray; set in refrigerator to chill. Combine potatoes, salt, and vanilla in mixing bowl. Stir in some of the sugar - mixture will liquefy. Continue stirring in sugar until mixture is the consistency of fudge, about like a stiff dough. Knead it until it thickens. Add more sugar if necessary. Add coconut and spread evenly in pan. Melt chocolate and butter together; stir until evenly mixed. Spread over fudge. Cut into 36 pieces (6 by 6). Each piece: 65 cal.; 1 g fat; 1 mg cholesterol; 14 g total carbohydrate.
Source: Vegetable Desserts - Beyond Carrot Cake and Pumpkin Pie, Schafer and Miller, ISBN - 1-56561-7.

Quick Nibble:
In October 1995, the potato became the first vegetable to be grown in space

Week Three -
On the Go - With Bananas!
February is national snack month! Challenge yourself to make each snack a healthy one by choosing fruits and vegetables instead of treats filled with empty calories. Begin with a banana. They are available all year long and make an easy snack. It's no wonder bananas are the most popular fruit in the United States.

A common misperception about bananas is that the tropical fruit grows on trees - not true. Bananas actually grow on large plants that can't be classified as trees since the stems don't have any wood tissue. Banana plants are the world's largest herb and are part of the lily and orchid family.

When choosing bananas, look for uniformly shaped fruit and color. Avoid fruit with damaged or wrinkly skin. Don't worry if the fruit's a little green. Bananas continue to ripen after they've been picked, so keep them at room temperature to ripen. Bananas are fully ripe when they're bright yellow with brown spots. Store them in the refrigerator to keep them longer. The refrigerator will make the peel turn brown faster, but this will not affect the inside of the banana.

Peel. Eat. (how easy is that?)
Take Bananas With You!
· Ask your local convenience store to offer bananas for sale as a healthy snack when you're on the go.
· Bananas make the perfect mix-in for low-fat plain or vanilla yogurt. For some added texture, throw in a spoonful of chopped nuts.
· Cereal with fruit is a great snack anytime - add slices of banana to your favorite hot or cold cereal.

Combine all ingredients in a blender or food processor until smooth. Pour into serving dishes and chill.
Yield: 2 servings.

Quick Nibble:
Bananas are actually a type of berry. Each individual banana is considered a finger, and a bunch of bananas is called a hand.

Week Four -
On the Go - With Mushrooms!

Studies have shown that mushrooms can aid in the treatment of certain ailments such as cancer, diseases of the immune system, heart disease, colds, flu, high blood pressure and high cholesterol. Mushrooms may also aid in the treatment of diabetes. It's no wonder various civilizations throughout the world believed mushrooms had magical properties that could give people superhuman strength!

With more than 2,500 varieties of mushrooms in the world, the vegetable offers something for everyone. When choosing mushrooms, avoid those that appear slimy, moldy or spotted. Mushrooms should have a firm texture and a fresh, smooth appearance. When storing mushrooms, remove the plastic wrap they come in, place in a ventilated paper bag and keep in the refrigerator. Wash mushrooms in cold water with stems down to keep water from running under the cap. Don't wash mushrooms until immediately before you use them to keep them from going bad.

Wash. Eat. (how easy is that)
Take Mushrooms With You!
· Toss button mushrooms in light Italian dressing for a savory snack you can take anywhere.
· Put mushroom slices on a slice of bread or a bagel, top with low-fat cheese and melt in the microwave.
SUPER VEGGIE WRAP
In a small bowl combine vegetables: 1 cucumber, peeled and thinly sliced; 2 carrots, peeled and thinly sliced; 4 large white mushrooms, chopped. Set aside. Mix together ¼ teaspoon chopped garlic with ½ cup fat-free cream cheese. Thinly spread 1 T. cream cheese mixture on each of 4 fat free flour tortillas. Place some of the vegetable mixture evenly across the center of each tortilla. Roll up tortilla, trapping ingredients tightly inside to form a tight tube. To serve, cut into 1-inch wide sections. Optional: Add 1 T. salsa to each wrap.

Week One -
On the Go - With Mango!
Although many Americans consider mangoes to be an exotic fruit, that's not the case in many other parts of the world. In fact, mangoes are actually the most popular fresh fruit in the world. With a flavor that resembles a mix of oranges, peaches and pineapples, it's no wonder the mango is called the "king of fruit."

When choosing a mango, look for full, somewhat firm fruit. The skin should be smooth, not shriveled, and the fruit should give off a strong aroma. Since the mango is related to poison ivy, its skin is inedible; therefore it's important to know how to cut the fruit. The best way to slice a mango is to cut through the fruit lengthwise from end to end on two sides, barely clearing the pit of the fruit. After peeling the flesh from the pit, place each half of the fruit skin-side down on a cutting board. Score the yellow mango flesh into cubes, and then cut the cubes away from the flesh. Now it's ready to eat!

Wash. Pit. Eat. (how easy is that?)
Take Mango With You!

· Prepare instant oatmeal with pieces of fresh mango.
· Mix mango with low-fat plain or vanilla yogurt.
· Try some fresh mango packed in light syrup. You'll find it in jars in the produce section of some grocery stores. Unopened, it will keep for several months in the refrigerator. Use it to prepare the following Tropical Pancakes that are fat free. They are sweet enough; you won't need any syrup making them GREAT to eat ON the GO! Leftovers may be easily reheated in the microwave or toaster oven.

Week Two -
On the Go - With Oranges!
Winter is the season for one of the tastiest varieties of orange, the navel orange. Named for the little bump on the fruit that looks like a belly button - or navel - the navel orange is known for being seedless, easy to peel and juicy. This makes it the perfect on-the-go snack!

When choosing oranges, look for firm fruit that feels heavy for its size. Don't worry if the outside of the fruit is a little green. When oranges are left on the tree for the summer months, a natural pigment called chlorophyll returns to the skin, causing a greenish hue. The color of the skin doesn't affect the taste of the fruit.

Wash. Peel. Eat. (how easy is that)
Take Oranges With You!

· January 15 is national fresh-squeezed juice day. Honor the day with some freshly squeezed OJ.
· Going to the gym? Pack an orange to eat beforehand to give your workout a jumpstart!
· Prepare this colorful salad for dinner and take the extra for lunch the next day - Winter Fruit Salad.

Cook pasta in unsalted water for the minimum time suggested on the package. Drain and rinse with cold water. Combine fruit with cooked pasta. Lightly fold in dressing. Refrigerate 2 to 3 hours.
Source: Brown Bagging It - Lunches to Go!, Jeannette L. Miller and Elisabeth Schafer, ISBN - 1-879776-00-6

Quick Nibble:
The white membrane under the skin of an orange (the albedo) holds more vitamin C than the flesh.

For snack and activity ideas for the other 11 months of the year go to:

www.extension.iastate.edu/food/

Week Three -
On the Go - With Peppers!
Peppers come in a variety of colors including green, red, yellow, purple and even brown. Green peppers are the most popular pepper since they're available year-round, but they are the least sweet of all the colors. The more color in the fruit, the sweeter the pepper will be. But, did you know that no matter what color the pepper you choose, it started out as a green pepper? As a pepper matures and changes colors, the sugar content of the fruit increases. That's why colored peppers are sweeter.

When choosing peppers, look for firm, fresh-looking and brightly colored fruit. Avoid peppers with blemishes or wrinkles. Peppers can be stored in a plastic bag in the refrigerator for up to a week, and you can even store slices of pepper in the freezer for future snacks!

· Superbowl Sunday is this weekend! Slice peppers matching the colors of your favorite team and dip in low-fat dip for a tasty gametime snack.
· A great way to add nutrients to your diet is by incorporating fruits and vegetables into your snacks. For an easy, healthy snack, spread whole-grain slices of bread with low-fat cream cheese and add slices of pepper for a crunchy, savory sandwich!
· Make sweet pepper nachos by cutting peppers into chunks the size of a tortilla chip. Place the cut peppers on a microwave safe plate. Top with salsa and shredded cheese (black olives, if desired). Microwave on high until the cheese melts.

Quick Nibble:
By weight, green bell peppers have 2 times as much vitamin C as citrus fruit - red peppers have 3 times as much! Red peppers have almost 11 times as much beta carotene as green peppers.

As you're working on your healthy lifestyle, try eating cucumbers with your meal or snack at least once a week. The crisp, cool and moist characteristics of a cucumber are because of its high water content which also means it's VERY low in calories.

When choosing cucumbers, look for dark green fruit that's firm and rounded right to the ends - avoid those with shriveled ends, those that feel soft, or are yellow in color. Be wary of cucumbers with bulging middles because they are likely to be filled with large seeds and have less flavor. Cucumbers can be stored in the refrigerator for up to a week.

Wash. Slice. Eat. (how easy is that?)
Take Cucumbers With You!

· For a tasty snack after exercise, add cucumber slices to your bagel and cream cheese. For added flavor, add ¼ teaspoon garlic powder to an 8 ounce container of fat free cream cheese. Use just a little on a bagel topped with cucumber slices. The hint of garlic will enhance the flavor of the cucumber.
· Cucumber slices make a perfect pick-me-up snack! Dunk in low-fat vegetable dip for an added treat.
· Try making mini cucumber sandwiches by placing slices of your favorite low-fat cheese between slices of the fruit.

Week One -
On the Go - With Cauliflower!
Mark Twain referred to cauliflower as a "cabbage with a college education." Cauliflower packs an entire day's worth of vitamin C into just one serving (1/2 cup of florets)! It is also a great source of potassium and fiber while being low in calories!

When selecting cauliflower, choose clean, white, firm heads free of spots, bruises or speckles. The flower clusters should be compact, and the surrounding leaves should be bright green and firmly attached. Avoid heads with open flower clusters. A medium sized head is 6 inches in diameter will serve 4-6 people after trimming.

Cauliflower will keep in the crisper up to 5 days. Keep the head stem-side up to prevent moisture from collecting on top. Rinse with cold water before using. If cooking, avoid aluminum or iron pans. Natural compounds in the cauliflower when in contact with aluminum turn the vegetable yellow. Iron pan will turn the vegetable brown or blue-green.

Wash. Break. Eat. (how easy is that?)
Take Cauliflower With You!
· Enjoy cauliflower on top of your favorite salad.
· Try cauliflower steamed in the microwave for two minutes with a tablespoon of water. Microwave 30 seconds more with reduced fat cheese, and you've got a hot, healthy bite to eat!

SILKY RANCH DIP FOR CAULIFLOWER FLORET'S
A simple, tasty way to get soy protein into your diet.
Use a blender or whisk to combine a 12 oz. package silken style tofu with a package of Fat Free Ranch® Dip Mix (.59 oz.). Chill before serving with cauliflower.

SPRINGTIME CELEBRATION - LAMB FACES
Spread some Silky Ranch Dip in the center of a plate to a thickness of about 1/4 inch. (Not ready for tofu? Use another dip). To make it look like a lamb face, place cauliflower florets around the edge of the plate to be like fleece. Use clusters of raisins for the eyes a grape tomato for the nose. Serve with fresh vegetables.

Quick Nibble:
Cauliflower is a "cruciferous" vegetable. Cruciferous vegetables are named for their cross-shaped flowers and are believed to contain natural substances that can reduce the risk of cancer. Health experts recommend eating cruciferous vegetables 2-3 times each week.

Week Two -
On the Go - With Raisins!
What's small, sweet and can be taken anywhere? Raisins! This delicious fruit is versatile and easily portable. Enjoy it anytime!

Raisins are popular at breakfast time - 75 percent of raisins are eaten with breakfast. Start your day with some fiber and potassium by tossing raisins into your hot or cold cereal.

A raisin is actually a dried grape. Its name comes from a Latin word that means cluster of grapes or berries. Two t popular varieties of raisins in the United States are Natural Seedless Raisins and Golden Seedless Raisins. Both are dried from Thompson Seedless grapes. The Golden variety is oven dried to avoid the darkening effect of the sun. The Natural variety is dried in the sun for two to three weeks.

Raisins typically come in bags or boxes. Check to be sure the container is tightly sealed. Squeeze or shake the package to see if the fruit is soft. If the raisins rattle inside, the fruit is too dried out. Before they are opened, they can be kept at room temperature. After they are opened, store them in the refrigerator - there they can last up to a year! They will keep even longer in the freezer and will thaw quickly at room temperature.

Open Box. Eat. (how easy is that?)
Take Raisins With You!
· Stir raisins into a bowl of oatmeal cookie mix to add a fruity taste to your treats.
· Spread a slice of toast with peanut butter and top with raisins for a snack loaded with protein and fiber.

Quick Nibble:
Raisins have almost as much iron, by weight, as cooked dried beans or ground beef. They have 136 % more iron than raw broccoli and 22 % more than raw kale.

For snack and activity ideas for the other 11 months of the year go to:

www.extension.iastate.edu/food/

Week Three-
On the Go - With Cabbage!
Cabbage is an inexpensive source of vitamin C that is also a great cancer fighter. It contains nitrogen compounds called indoles, as well as fiber.

Include both red and green cabbage in your diet. Red cabbage is similar in flavor to green cabbage although its texture may be a little tougher. When choosing a quality cabbage, pick one that feels heavy for its size, with compact leaves and even color. Avoid cabbages with discolored leaves or splits. For maximum nutrient benefit, avoid halved or quartered heads of cabbage - even if they are well wrapped. As soon as the leaves are cut or torn, it begins to lose vitamin C.

An uncut head of red or green cabbage will keep in the refrigerator for at least two weeks. Rinse with cold water and remove any wilted leaves before using. Once a head of cabbage is cut, cover the cut surface with plastic wrap and use the remainder in one or two days. Rub the cut surface with lemon juice to prevent browning.

Wash. Eat. (how easy is that?)
Take Cabbage With You!
· Mix shredded cabbage leaves with a prepared, low-fat coleslaw dressing for a quick and easy coleslaw salad. Add chopped apples for extra flavor.
· Quarter a head of cabbage and dip the wedges into your favorite low-fat dressing.
· Spread cabbage leaves with low-fat cream cheese. Roll up and enjoy!
· Corned beef and cooked cabbage is a popular St. Patrick's Day dish - give it a try!

Quick Nibble:
In China, Scrolls from 1000 B.C. were uncovered that mention white cabbage as a cure for baldness in men! Though cabbage won't put hair on a bald head, it is full of vitamin C.--www.cabbagetown-toronto.com

Week Four-
On the Go - With Celery!
Did you know that March is National Nutrition Month? Celebrate by incorporating a variety of nutritious food into your diet, including the crunchy vegetable celery! Keep celery stalks handy in the refrigerator for a crisp, healthy snack on the go.

It's not known who discovered celery, but it's been around for almost 3,000 years. The ancient Greeks and Romans used it as medicine-not food! Celery is not used medicinally today, but it is a great addition to a healthy diet and is available year-round. The vitamin C found in celery is important for maintaining good health.

Look for green, glossy celery with thick stalks when you're searching for the best bunch. Leaves should be bright green and look fresh without wilting or discoloring. Check for firm, crisp stalks and avoid any that are yellow. Note that light green ribs tend to taste best. Dark green ribs have more nutrients, but are often stringy. To remove the strings, trim with a vegetable peeler. Rinse with cold water before using.

Wash. Cut. Eat. (how easy is that?)
Take Celery With You!
· Spread a clean celery stalk with peanut butter for a crunchy snack that curbs hunger. Add raisins on top for extra flavor and fun.
· Dip stalks into your favorite healthy veggie dip.
· Add chopped celery to your favorite salad - whether it's lettuce, potato, pasta or chicken - to add substance and texture with very few calories.
· Use an aerosol can of processed cheese spread to add a stripe down the center of each celery stalk.

CELEBRATE SPRING WITH BUTTERFLIES
Cut a celery rib into sections 2-4 inches long. Fill with spreadable cheese or peanut butter. Add pretzel twists to the celery to be the wings of the butterfly. Use broken pieces to be antennae. If desired, decorate with raisins.

Quick Nibble:
If you place celery in a glass of water with food coloring, the celery will absorb the water and change color!
--www.hungrymonster.com

Week One -
On the Go - With Asparagus!
This is National Family Week! Why not take the whole family to the grocery store and have each member pick out a new and different fruit or vegetable to try? Now that spring is in full swing, you should be able to find all sorts of freshly picked produce.

The word asparagus comes from the Greeks and means "sprout" or "shoot." It's believed that the first asparagus was harvested in the Mediterranean area of southern Europe. Asparagus comes from the same family as onions, leeks and garlic. In the United States, the most popular variety of asparagus is green, but in many other parts of the world people favor the white variety. The only difference between the two varieties is that the white asparagus has been kept covered from the sun. Asparagus needs to be exposed to the sun in order to turn green.

When choosing asparagus, look for firm, fresh spears with closed, compact tips. Avoid wilted, flat, or twisted stalks may be tough or stringy. Size is not directly related to quality. Spears may be thick or thin and still be excellent for eating. For even cooking, it is best that the spears be uniform. How much will you need to buy? Figure about ½ pound per person. The best way to store asparagus is to stand the cut end of the vegetable in one inch of water or wrap the ends in a damp paper towel and refrigerate. To trim asparagus before cooking or eating, hold a spear in both hands. Bend the stalk until it snaps. It breaks at the spot where it naturally begins to turn woody.

Wash. Eat. (how easy is that?)
Take Asparagus With You!

· Though asparagus is usually eaten cooked, raw asparagus is just as tasty! Dip raw asparagus in low-fat dip for a crunchy snack.
· Spread low-fat cream cheese on your favorite crackers and top with pieces of asparagus.
· Grilled Asparagus - Drizzle asparagus with a bit of olive oil. Wrap in foil and put it on a medium hot grill for 5-10 minutes. Garnish with toasted walnuts.

Quick Nibble:
An asparagus stalk can grow up to ten inches in one day!

Week Two -
On the Go - With Spinach!
Spinach is a powerhouse vegetable, packed with important nutrients. Not only is spinach a great source of vitamins A, C and fiber, it also contains phytochemicals that fight to protect your health. In fact, the phytochemicals in spinach have been shown to prevent eye disease. Although spinach provides iron and calcium, the minerals cannot be completely used by the body because it also contains oxalic acid which limits the absorption.

When buying spinach, look for clean, fresh and crisp leaves that have a rich green color. Avoid wilted spinach or spinach with long stems. Spinach should be stored in your refrigerator's crisper. Don't wash the spinach before storing it as it will hasten wilt and decay. If you purchase spinach in a cellophane bag, leave it in the bag until ready to use. If you purchase a bunch of spinach, wrap it in paper towels and place the wrapped spinach into a plastic bag and store in the crisper. Fresh spinach should keep for 3-4 days.

Quick Nibble:
Persians were the first cultivators of spinach. They grew it to feed their long-haired cats. The Great Food Almanac

For snack and activity ideas for the other 11 months of the year go to:

www.extension.iastate.edu/food/

Week Three -
On the Go - With Rhubarb!
Rhubarb's tangy stalks make a natural pair with sweet fruits such as berries. Though it's actually a vegetable, rhubarb is often substituted for fruit in sauces, preserves and pies.

When choosing rhubarb, look for firm, straight stalks. Avoid rhubarb that is limp or discolored. Before eating rhubarb, remove the leaves since they are poisonous. Prepare rhubarb by cutting off the ends and removing any coarse strings, just as you would a celery stalk.

Wash. Eat. (how easy is that?)
Take Rhubarb With You!

· For a little zip, add slices of rhubarb to your favorite low-fat berry yogurt.
· Make a fruit cocktail snack by mixing rhubarb with a variety of fruits such as pineapple, berries and watermelon.

Preheat oven to 350°F. Spray a 9x13 inch cake pan with cooking spray. Mix cake as directed on package and pour batter into prepared pan. Top with diced rhubarb and grated rind. Sprinkle granulated sugar over top. Bake for 40 to 50 minutes. Cake is done when center is lightly touched with fingertip and springs back. During baking, the rhubarb and sugar go to the bottom to form a sauce, and the cake rises to the top. Sprinkle top of cake with powdered sugar as a garnish. Serve warm.
Tip: If you don't have lemon rind on hand, substitute 1/2 teaspoon lemon extract.
Source: Vegetable Desserts, Schafer and Miller, Chronimed Publishing, ISBN 1-56561-135-7

Quick Nibble:
Rhubarb can be used to clean pots with burned on food. Simply rub rhubarb over the soiled area and your pots will shine in no time!
-- www.rhubarbinfo.com

Week Four -
On the Go - With Strawberries!
Memorial Day is a patriotic holiday in America. If you're heading to a picnic this week, take some strawberries with you. The berries make sweet, nutritious snacks you can take anywhere.

Strawberries are packed with nutrients. It's no wonder a recent national survey pegged strawberry lovers as "health conscious, fun loving, intelligent and happy." Did you know one serving of strawberries has 160 percent of the Vitamin C your body needs each day? That's more than an orange! Strawberries are also high in folic acid and dietary fiber.

When choosing strawberries, look for fragrant fruit with a bright red sheen. Avoid strawberries with green or white color and those that appear mushy. Strawberries should be refrigerated, but don't wash them until immediately before eating.

Wash. Bite. (how easy is that?)
Take Strawberries With You!

· Be patriotic and use the colors of the American flag as inspiration for a snack. Make fruit kabobs using strawberries, apples and blueberries.
· Strawberries are great in fruit smoothies. Prepare with yogurt for a calcium boost.
· For a quick mid-morning snack, eat some fresh strawberries. If you're on the go, take them with you in a plastic container or sandwich bag. You don't even need to worry about keeping them cool. Strawberries taste best when they're at room temperature.
· Strawberry Smackers - Spread low fat or graham crackers with a thin layer of cream cheese. Top with sliced strawberries for a crunchy sweet treat.

Quick Nibble:
There are exactly 200 seeds on every strawberry.

Fruits and vegetables are:
· great tasting
· high in fiber
· low in fat and calories
· snackable.

Week One-
On the Go - With Radishes!
The popular red globe radish is low in calories with an abundance of flavor and crunch. A half-cup serving (about 12 medium) of sliced radishes provides a good amount of potassium, vitamin C, folate and fiber.

Choose radishes that are bright in color with firm, well-formed roots and crisp, white flesh. Skip the radishes that are dry, spongy, cracked or have other external damage. Scrub radishes with a brush under cold water, remove the tops and roots if still attached, and store them in the refrigerator.

Wash. Eat. (how easy is that?)
Take Radishes With You!
§ Radishes add tang, texture, color and crunch to many dishes. Add them to pasta salads and mixed vegetable salads.
§ Try radish and cucumber slices on a cracker.
§ Eat radishes with vegetable dips or sprinkled with a salt substitute.

September Garden Salad
This salad is a flavorful way to use many of the vegetables from your garden in one dish.

Week Two -
On the Go - With Zucchini!
Zucchini, a variety of summer squash, resembles a cucumber in shape. Its mild flavor makes it the 'secret' ingredient in many baked goods and vegetable side dishes. Summer squash have a soft shell that is easily pierced whereas winter squash have a tough shell and seeds. Other varieties of summer squash easily grown in the Midwest and available in local markets are yellow crookneck and straightneck, chayote, scallopini, pattypan and golden zucchini. Zucchini is very low in calories (more than 95 percent water) and a good source of vitamin C, fiber, potassium and magnesium.

When choosing zucchini, pick firm, slender zucchini with a bright green color. It should be free of soft spots or wrinkled skin and stored in the refrigerator.

Wash. Eat. (how easy is that?)
Take Zucchini With You!

§ Take zucchini in your lunch. It tastes great when sprinkled with garlic seasoning and Parmesan cheese.
§ Ever tried zucchini cookies? Add a cup of grated zucchini to your favorite sugar cookie recipe, along with cloves, cinnamon, raisins and chopped nuts, and enjoy the surprisingly delightful taste!

Quick Nibble:
The zucchini, originally called a zucchino by the Italians, is a squash, which is a word derived from several Native American words that mean "something eaten raw."

For snack and activity ideas for the other 11 months of the year go to:

www.extension.iastate.edu/food/

Week Three-
On the Go - With Tomatoes!

There's much talk today about the health benefits of lycopene, which is found primarily in tomatoes and tomato products. In addition to giving tomatoes their vibrant color, lycopene's antioxidants may help protect against diseases such as cancer and heart disease.

Choose good, quality tomatoes that have bright, shiny skins and firm flesh. Avoid soft or mushy tomatoes that lack color or have blemishes, wrinkles or cracks. Never refrigerate a tomato that is not fully red or ripe! Cold temperatures destroy flavor and stop the ripening process. Once fully ripe, a tomato can be refrigerated, but only for a few days; any longer results in flavor deterioration.

Wash. Eat. (how easy is that?)
Take Tomatoes With You!
· Make a quick cold snack by tossing together a bag full of cherry tomatoes, baby carrots, and broccoli spears.
· Homemade salsa is a great snack with light tortilla chips or cooked tortellini. Cut up tomatoes with mangoes, avocado, red onions and lime juice, and you'll have a ready snack in a jiffy.
· Top tomato slices with Parmesan cheese and garlic powder, or for a hot snack, top them with low-fat mozzarella cheese and fresh basil, then microwave for 30 seconds.

Filled Tomatoes
Use tomatoes as a container for main dish foods. Some suggestions include lowfat cottage cheese with chives, chicken or tuna salad. Simply remove the core and some pulp from the tomato. Fill with desired filling. Filled small cherry tomatoes make great bite size snacks.

Quick Nibble:
Tomato - a fruit or a vegetable? Botanically speaking, the tomato is a fruit, because a fruit is any fleshy material covering a seed or seeds. Horticulturally speaking, the tomato is a vegetable plant.

Week Four-
On the Go - With Plums!
Delightful purple plums are a sweet and juicy treat related to cherries and peaches. Belonging to the extensive Prunus family and classified as stone fruits, plums are believed to have originated in Asia. In North America, Native Americans reportedly ate wild plums prior to the arrival of the Europeans, and today the wild variety is still consumed, although mostly as jam or jelly. Plums today are mostly grown in California, but they are grown on every continent except Antarctica.

Choose plums that are tender to the touch and have smooth, uniform skin. The softer the plum the sweeter it is! Look for those that retain the "bloom," a natural powder-like haze covering the fruit, since these are likely to have received the least handling. A plum's ripeness cannot be judged by its color since each variety has its own shade of color. Plums will ripen at room temperature, or place them in a paper bag with an unripe banana for a day or two. In the refrigerator, ripe plums keep for about four days.

Wash. Eat. (how easy is that?)
Take Plums With You!
· Add plums to strawberries, sliced peaches, oranges and top with light sour cream.
· Peanut butter and plums are a great combination. Top a slice of toast or English muffin with peanut butter and slices of plum.
· Plum chunks with vanilla pudding make a great snack.

Plum Good Pudding to Go
This is not like the English Plum Pudding - instead it is thickened fruit puree.
Puree about 2 plums in a blender or food processor to make 1 cup of fruit. Stir in 1 tablespoon cornstarch. Cook on full power in the microwave for 2-3 minutes until thickened - stir halfway through. Chill. To serve, top with vanilla yogurt or nondairy whipped topping.

1. Remove all of the florist wire from their packages and grasp them in a bunch, being sure the ends are even.

2. Begin wrapping the entire bunch about 4 inches from one end and wrap about 5 inches upward, being sure to wrap more than one layer of tape and to wrap securely and snugly.

3. The bottom 4 inches will become the "roots" of the tree. Separate off 6 sections of the wire and wrap each section tightly, wrapping the tape up into the "trunk" of the tree with each "root".

4. Spread the roots out to create supports for the tree so it will stand erect securely. The roots can be bent to create more interest.

5. Separate the upper ends of the wires into sets of 2 or 3 wires, which will become the branches.

6. Begin wrapping a branch by starting within the trunk and then separating off to one of the branches.

7. When wrapping a branch, wrap both/all wires together, initially, at the trunk, and then separate the wires, one at a time as you continue to wrap out to the end of each individual limb from the main branch. Always begin or end wrapping the individual limbs by wrapping into the main branch (or trunk).

8. Limbs can be trimmed to create variety and interest and shape. It is also recommended that the limbs be bent to enhance the "spooky" appearance and to create interest and balance.

9. Once completed, the tree can be decorated with small seasonal shapes and ornaments.Printable Recipe

DIRECTIONS:
1. Using the circle pattern, cut a circle of fabric for each pumpkin
2. Cut a smaller disc, about 3-4" in diameter, out of the stiff cardboard
3. Glue the small disc to the center of the wrong side of the fabric and let dry
4. Stitch in large, basting stitches around the perimeter of the fabric, about 1/4-1/2"
5. Pull the thread to gather the stitching, to form a pouch. Do not knot or cut the thread at this point.
6. While gathered, and with the needle still attached, stuff the fiberfill into the pouch until the pouch is firmly and fully packed, shaping the pouch and adjusting the gathers to create the desired pumpkin shape.
7. Pull the thread and gather the top tightly, like a purse string. While holding the thread taut and keeping the top closed, overstich the opening and knot the thread to completely close the top of the pumpking.
8. Cut a strip of black or brown felt and roll it to create a stem. Secure it with a straight pin.
9. Cut a strip of wired ribbon 6-8" long. With the fingers, pinch the middle of the ribbon. Pinch the ends of the ribbon and fold under, overlapping under the center pinch.
10. Secure the "bow" by wrapping tightly with thread and then secure to the top of the pumpkin by sewing the bow on.
11. Squeeze some craft glue onto the center of the bow and place the felt stem in place, pushing the straight pin down into the bow to hold it in place while the glue dries (the pin should be removed once the glue is dry).
12. Cut eyes, nose and mouth from the yellow felt and glue in place.Printable Recipe

Use a LARGE fry pan to do onions, etc. Peel eggplant and cut into 1" cubes. Place in boiling water and cooke till soft. Drain and place on paper towel to take out moisture. Saute onion in olive oil till lightly brown. Add celery and cook till they have a little crunch. Mix sugar and vinegar till clear. Chop stuffed olives into quarters or use sliced stuffed olives. Mix tomato sauce, vinegar and sugar; add to hot mixture till it's thickened. Add olives and eggplant and mix very gently, not to mash eggplant. Add this after mixture has cooled.

DIRECTIONS:
1. Set out the cookie sheet and line it with aluminum foil.
2. Create the body of the ghost by pushing a length of dowel into the ball for the head and then pushing the other end into the pointed end of the cone for the body.
3. Push either a piece of dowel or heavy wire through the upper portion of the cone for the arms. The arms should be out at the sides and up, somewhat.
4. Cover the form with plastic wrap, loosely draped over it.
5. Cut a piece of fabric to drape over the form so it is long enough to rest on the pan on front and back sides as well as over the arms.
6. Pour the fabric stiffener into the bowl.
7. Wearing gloves, saturate the fabric with the stiffener. It may be necessary to add a 1-2 tablespoons of water to the stiffener to make it easier to work with as you work the liquid into the fabric.
8. After the fabric is completely saturated, wring out the excess liquid. Shake out the fabric so it is fully unfolded and begin draping it over the arms and the body of the form, adjusting the fabric to drape how you want it and molding it, somewhat, to the head so it takes on a "ghostly" appearance, and being sure that the fabric reaches the cookie sheet, as this is what the form will eventually stand on.
9. Put the form aside to dry. If it is bright and sunny out, it can be taken outside to dry, as long as there isn't a strong breeze.
10. Once the fabric is completely dry, pull the form out from inside the stiffened fabric and remove the plastic wrap. The ghost should be able to stand on his own.
11. Glue eyes onto the "head" of the ghost. You can also add other facial features with a permanent black felt-tipped pen.

In a large bowl, combine rotini pasta, onion, celery, and Cheddar cheese. In a small bowl, combine dill pickle relish, tuna, mayonnaise, and lemon juice. Add pickle relish mixture to rotini pasta mixture. Mix well to combine. Fold in chopped egg. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

In a large saucepan, combine chicken broth, water, chicken, celery, and onion. Bring mixture to a boil. Stir in corn and uncooked noodles. Add parsley flakes, garlic, and black pepper. Mix well to combine. Lower heat, cover, and simmer for 20 minutes or until chicken and vegetables are tender, stirring occasionally.

HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

In a large bowl, combine French dressing mayonnaise. Add rotini pasta, celery, onion, and parsley. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste. Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine. Let salad stand at room temperature 15 minutes. If not using immediately, cover and refrigerate.

In a medium saucepan, combine dry gelatin, undrained pineapple, and water. Add rhubarb. Mix well to combine. Cook over medium heat for 10 minutes or until rhubarb becomes soft, stirring often. Remove from heat. Place pan on a wire rack and allow mixture to cool for 30 minutes. Blend in Cool Whip Free and marshmallows. Pour mixture into an 8-by-8-inch dish. Refrigerate until firm, about 3 hours. Cut into 6 servings.

In a large bowl combine turkey, pasta, oranges, apples, grapes and celery. In small bowl combine yogurt, juice, and ginger. Fold dressing into turkey mixture and toss to coat. Cover and refrigerate until ready to serve.

Stuffed cabbage is one of the most popular recipes in all Eastern European cuisines, including that of my Bohemian ancestors. I thought, hmm, why not whisk that wonderful flavor into a fragrant pot of tummy-warming soup? The result was more delicious than I dreamed it would be! Serves 4 (1 1/2 cups)

In a large saucepan sprayed with butter-flavored cooking spray, brown meat and onion. Stir in tomato soup, tomato sauce, water, parsley flakes, Worcestershire sauce, and black pepper. Bring mixture to a boil. Add cabbage and uncooked rice. Mix well to combine. Lower heat, cover, and simmer for about 15 minutes or until cabbage and rice are tender, stirring occasionally.

5. In a 2 quart glass dish layer slices, sauce mixture and parmesan cheese. (Sprinkle each layer. Add a little egg mixture to each layer. Reserve some to drain down sides of bowl (just hold back sides a little).

6. Bake at 350 degrees for 1 hour. Refrigerate when set.

7. Invert on flat plate. Change plates a couple of times to get excess oil out. I use a round souffle dish and slice like a pie into 16 slices.